It’s almost the weekend and that means it’s time for cocktails! And when it’s summertime in Los Angeles, that means it’s time for MARGARITAS. If you know me, you know that I prefer to spend my calories on chips and guac instead of a sugar-bomb of a marg overloaded with sweet-and-sour mix. Enter the skinny margarita that’s naturally sweetened (and keto-friendly)!

I don’t discriminate between on the rocks or frozen, so I’m giving you two recipes so you can have the best of both worlds. For the frozen version, I like to add MCT oil to give your cocktail a mini boost of organic, healthy fats. That way your cocktail is doing double duty!

Optional add-ins: these are my go-to basic recipes, but you can always muddle/blend in some extras if you’re feeling fancy! For a spicy kick, I love muddling in a fresh jalapeño (seeded) and a bit of cucumber into the cocktail strainer, and I’ll garnish the glass with a slice of each (as shown here).

Skinny Margarita (Rocks)

Ice

2 oz blanco tequila

1 oz freshly squeezed lime juice

2 tsp natural sweetener

2 oz sparkling water

Fill a cocktail shaker with ice. Add tequila, lime juice, and natural sweetener. Top shaker with lid and shake vigorously. Strain margarita into a glass filled with ice, top with sparkling water, and serve.

Skinny Margarita (Frozen)

1 cup ice (or more as needed)

2 oz blanco tequila

1 tbsp natural sweetener

1/4 cup freshly squeezed lime juice

1 tsp MCT oil

Add all of the ingredients to a blender. Blend until you reach your desired slushy consistency, adding more ice if needed. Serve and enjoy!